Taste this!

Jalapeño and Lime Hummus

Make Mine with Jalapeño and Lime

I love weekends. Not because they provide a significantly different routine for us. We work at home. Translation: we work every day. But the energy is somehow more relaxed on the weekend. I don't feel guilty blogging in my pajamas on a Saturday (past noon, that is). And we do at least *try* to knock off work earlier than usual, reconnoitering at the fridge in late afternoon to assess the food situation.

We typically begin our rummaging in the kitchen pantry, looking for a snack. Some tasty tidbit to tide us over until dinner. We might make guacamole, or pesto, or hummus. We sit and nosh. And talk. Make plans. Lately it's been all about the big move to New Mexico.Which is why I flavored my hummus with jalapeños and lime. Of course.

And, Babycakes, was it ever good. Me gusto!

Jalapeño and Lime Hummus Recipe

Recipe posted March 2006.

The unbiased husband's review: "I'm not usually a fan of hummus, but this was far and away the best damn hummus I've ever had." Phew. Traditional, it's not. But who cares about tradition when right now inspiration tastes so good?

Karina's Notes:

This naturally gluten-free hummus is a fab dip with crisp fresh veggies and tortilla chips, but it's also quite tasty as a side dish. Try it with a plate of roasted vegetables and brown rice. It's a lovely way to add a complementary protein to a vegan or vegetarian meal.

To me, it does sound just fantastic. Although I must confess I do completely love hummus, so there is probably not much of anything you cuold do to ruin it for me. (BTW, life is good here if you know what I mean.)

And may I say that your site is wonderful? I stumbled onto it looking for gluten-free recipes for my mom (who also has celiac disease) and have found the recipes and photography to be amazing. Thanks for such a great resource!

Hi Karina,First time to your blog. I really enjoyed reading all the recipes you have posted on gluten free and mexican dishes. All are fab....I really like hummus, replacing with cashew or peanut butter is something new to me.If you are into Indian food then please do visit my blog too. Oops! I forgot to mention I linked you in my blog.

Thanks for the recipe, I actually modified it as follows:Used about 30oz. of chickpeas. Roasted two large jalapenos and then discarded the charred skin + seeds. Used a good hand-full of cilantro. Used about 1tsp of ground cumin and 1/2 tsp of ground chipotle.

Thanks for the recipe! I made it the other day for a baby shower and it received some rave reviews! I blogged about it here and cited you, of course! http://muffinlovechick.blogspot.com/2009/08/kickin-hummus.html

Pickled jalapenos? Count me in ... this recipe is a definite keeper, although I did use tahini instead of peanut or sun butter and I used a whole 6 oz can of whole jalapenos along with the carrots and juice from the can (we like it hot).

I just made this as a gift for our office's Secret Santa event. Huge problem, though - it was so good I couldn't stop eating it! This is definitely going to become a staple in my house. Thanks for the great recipe!

I like hummus, but I don't love hummus generally. This hummus I can't stop eating. I used Sunbutter (the organic variety isn't sweetened) and it was great. I love cooking with those pickled jalapenos too (I picked a peck of...)

I am allergic to any hot pepper. I love limes and I love hummus. If I leave out the peppers and add garlic instead, how much garlic would you feel I count add? Thank you so much for your thoughts. This recipes sounds awesome, except for the hot peppers! Please take care, Arielle ariellearanrhod819@gmail.com